1/2 cup softened butter (take stick of butter out of fridge a few hours early)2 cups sugar (I tend to cut this down to 1-1/2 cups)3 tablespoons flour (mary suggests a dash of nutmeg, I skip the nutmeg)3 eggs (take eggs out of fridge when you take out butter)1 cup buttermilk1 teaspoon vanilla

1 unbaked 9-inch pie shell - I generally take the easy route and use a pillsbury refrigerated pie crust. if that goes against your nature go for it - make a crust from scratch or scratch crust 2 recipe

bake in 350 degree oven - 45 to 50 minutes.my pies always take longer. I set the timer for 50 minutes, when the timer goes off I check the pie (it should have a nice light brown top and be firm but still a tad soft - does that make sense). after 50 minutes, I generally turn the oven off and leave the pie in the warm oven for another 10 minutes. let cool a bit before serving. pie is good slightly warm, cool or cold.

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